Baked Chimichurri Chicken Recipe
This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The delicious sauce is a taste of summer all year long!
Servings: 4 servings
Calories: 452kcal
Ingredients
- 8 boneless, skinless chicken thighs
Chimichurri sauce
- 1 bunch washed fresh parsley
- 1 bunch washed fresh cilantro
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1/2 red chili, deseeded optional
- 1 pinch each salt & pepper
Baby potatoes - optional side dish
- 2 cups golden baby potatoes, sliced in half
- 1 red pepper, sliced
- 1 red onion, sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp each salt & pepper
Instructions
Chimichurri sauce
- Add ingredients for chimichurri to a blender or food processor, and pulse until roughly chopped and blended. Alternatively, you can chop all ingredients very finely and mix together.
Oven
- Preheat oven to 450 F. Add chicken to a parchment-lined baking sheet and season with salt & pepper. Bake chicken thighs for 12-15 minutes until fully cooked. Remove from oven and serve with chimichurri sauce and choice of side. Enjoy!
Skillet
- Heat a skillet over med-high heat. Add chicken to skillet once skillet is hot, seasoning with salt & pepper and sauteeing for 12-15 minutes, flipping halfway through cooking time. Remove chicken from skillet and serve with chimichurri sauce and choice of side. Enjoy!
BBQ
- Preheat BBQ to 450 F. Season chicken with salt & pepper. Once BBQ is hot, grill chicken thighs for 10-12 minutes, flipping once halfway through. Remove from grill and serve with chimichurri sauce and choice of side. Enjoy!
Roasted baby potatoes - optional side dish
- Preheat oven to 450 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice, paprika, garlic powder and salt & pepper.
- Add mixture to a parchment-lined baking sheet and bake for 30 minutes, or add to a foil pouch and grill for 30 minutes, stirring once halfway through cooking time. Serve with chicken and enjoy!
Video
Notes
Marinate the chicken in the chimichurri sauce for 20-30 mins for even more flavour.
Store the chicken and sauce separately in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 mins.
Freeze raw chicken in the sauce for 3 months. Thaw in the fridge then cook as normal.
Nutrition
Calories: 452kcal | Carbohydrates: 20g | Protein: 46g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 220mg | Potassium: 1099mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2802IU | Vitamin C: 77mg | Calcium: 59mg | Iron: 4mg